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BUTTER CHICKEN
METHOD
Mix all the marinade ingredients in a large bowl. Add
chicken. Mix well. Keep overnight.
To make sauce:
Purée the tomatoes. Put butter in a
bowl. Microwave on HIGH for 30 seconds. Add red chilli
powder, tomato purée, salt and sugar. Microwave on
600W for 6-7 minutes till the purée thickens. Remove
from MWO. Add well-beaten cream. Put the bowl of
marinated chicken in the MWO, and microwave covered
on HIGH for 5 minutes. Then add the tomato purée
mixture and grated ginger. Microwave on 450W for 3
minutes. When ready to serve, stir in the cream. Sprinkle
the
garam masala
. Let stand for 5 minutes before
serving.
*Place tomatoes without any water in a MWO on HIGH for 4
minutes. The skin will blister and easily peel off.
PREPARATION TIME: 20 mins COOKING TIME: 15 mins SERVES: 4
INGREDIENTS
500 gm Boneless chicken, cut into 1” pieces
To marinate the chicken
Grind together
1” pc Ginger
6 cloves Garlic
1 Onion
2 tsp Lemon juice (
nimbu
)
½ tsp Salt
1 tsp Coriander powder
½ tsp Cumin powder
1 tbsp Oil
¾ tsp Chilli powder
For the sauce
½ kg* Tomatoes
50 gm Butter
1 tsp Mild red chilli powder
2 tsp Salt
3-4 tsp Sugar
50 gm Thick cream
1 tsp Grated ginger
½ tsp
Garam masala
powder
3 tbsp Cream